Making process

2. Place the grape clusters into the nylon straining bag and put into the bottom of the food-grade plastic pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush up the grapes inside the nylon bag.

3. Crush the campden tablet (or measure out one teaspoon of sulfite crystals) and sprinkle over the crushed fruit in the bag. Cover pail and bag with cheesecloth and let sit for one hour.

4. Lift the nylon straining bag out of the pail. Wring the bag to extract
as much juice as possible. You should have about one gallon of juice
in the pail.

5. Measure the temperature of the juice. It should be between 55° to 65° F. Adjust temperature as necessary. Take a sample of the juice in the pail and use your titration kit to measure the acid level. If it is not between 6.5 and 7.5 grams per liter, then adjust with tartaric acid as described above.

6. Check the degrees Brix or specific gravity of the juice. If it isn’t around 22° Brix (1.0982 SG) adjust accordingly.

7. Dissolve the packet of yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (no more than 10 minutes). When it’s bubbling, pour yeast solution directly into the juice. Cover pail with cheesecloth, set in a cool (55° to 65° F) area and check that fermentation has begun in at least 24 hours. Monitor fermentation progression
and temperature at least once daily.

8. Once the must has reached dryness (at least 0.5 degrees Brix or 0.998 SG), rack the wine off the sediment into a sanitized one-gallon jug, topping up with dry white wine of a similar style. Fit with a sanitized bung and fermentation lock. Keep the container topped with white wine. Be sure the fermentation lock always has sulfite solution in it. After
10 days, rack the wine into another sanitized one-gallon jug. Top up with wine again.

9. After three months, siphon the clarified wine off the sediment and into clean, sanitized bottles and cork them.

10. Store bottles in cool, dark place and wait at least three months before drinking.

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Vermouth is an aromatized fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). It is said to be the most versatile of all Cocktail ingredients.The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy.While Vermouth was traditionally used for medicinal purposes, its true claim to fame is as an Aperitif, with fashionable cafes in Turin serving it to guests around the clock.However, in the late 1800s it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date,such as the Martini, the Manhattan and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking.
Historically, there have been two main types of vermouth, sweet and dry.Recently, however, vermouth manufacturers have begun experimenting and have created various styles, including white or bianco, amber, and rose.Vermouth is produced by starting with a base of a neutral grape wine. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.Italian and French companies produce most of the vermouth consumed throughout the world.

Some of the terms I did not understand but I think It is great. I make sweet red wine. Longer the wine stayed stored in dark places it tastes much better. They are like true old friends even if you do not call on them they still remain true and good